It’s been quite a crazy few days but such is life.

Flo and I were treated to some of Mum’s lovely Chicken Curry last week. I made some Spinach with Garlic to go with the Brown Basmati Rice I cooked as well. Flo’s quarter-Indian blood clearly shone when he ladled spoonful after spoonful of curry over his rice, almost drowning it. The only ‘ang moh’ (Caucasian) thing that got me quite tickled was that he wasn’t used to having bones in the chicken. Still, he quickly picked up the art of eating chicken off the bone using a fork and a spoon.

I’ve not had Mum’s chicken curry in so long because of the ED and I hesitated even wanting to have it. But diving into Mum’s lovingly cooked food filled me with flavours of nostalgia. They were familiar to me in the way only Mum’s cooking can be, and even with an infinite number of curries all over the world that many might say is the best, to me, Mum’s ranks as #1. No contest!

Last Monday being Labour Day or May Day, I had another day of Flo with me! We had a really good weekend that consisted of rest and activity in equal measure – sleeping in, shopping, binge watching Scrubs, comedy night… So when Monday came around, Flo wanted to stay in and play his Game of the Moment – Horizon? I think that’s what it’s called.

We were thinking of popping downstairs to get lunch but in the end, I mentally scanned through the bits and pieces of food we had in the fridge and decided that he could play a little longer while I fixed something up.

I made a quick Shakshuka with Prawns thrown in, Avocados on top as well as some crumbled Blue Cheese, served with sliced, toasted Rye Bread. Nothing fancy but still quite delicious if I do say so myself!

Just yesterday, I received a call from my gynae’s clinic regarding my pap smear results. Apparently I have some abnormal cell changes that require a week’s treatment followed by another pap smear in 3 months’ time.

It kind of sucks visiting the gynae’s clinic more often than most people and perhaps part of it may have been my own fault because of my poor eating habits thereby creating a lower immune system. Perhaps as healthy as I may appear externally, in the sense that I don’t often fall sick, I may not be quite so strong internally.

The results aren’t particularly anything to worry about but for sure, it would have been a lot nicer to have had good results without any complications. Needless to say, I didn’t have the biggest smile on my face leaving the clinic after picking up my course of medication, but one thing that did manage to put that smile back on were these Brondies I made. I dubbed them Brondies because they’re a hybrid of Blondies and Brownies. Perfect for days when you cannot decide which one to go for!

I did quite a bit of honey for sugar substitution, and decided to incorporate some Earl Grey Tea into the blondie. The result, I am happy to say, was a beautiful blend of floral aromats just strong enough to hold its own against its rich, chocolatey counterpart. The toasty Walnuts on top did their job of providing some texturally contrast as well as imparting a lovely nutty flavour to the brondie.

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Brondies (Yields 1 x 8×8″ Square or 12 pcs)

Earl Grey Almond Blondie Layer:
75g Butter, melted
45g Brown Sugar
45g Honey
1 Egg
60g Almond Flour
60g Plain Flour
1 Sachet Earl Grey Tea 

Brownie Layer: 
75g Butter
90g Dark Chocolate Chips
50g Brown Sugar
50g Honey
1 Egg
30g Cocoa Powder
40g Plain Flour

Chopped Walnuts (Optional)

  1. Preheat oven to 180deg C and line an 8×8″ baking tin.
  2. Prepare blondie layer:
    Melt butter and stir in sugar and honey. 
    Whisk in egg.
    Incorporate almond flour, flour and earl grey tea into wet mixture until just combined. 
    Set aside.
  3. Prepare Brownie layer:
    Melt butter with chocolate and stir in brown sugar and honey. 
    Whisk in egg. 
    Incorporate cocoa powder and flour into wet mixture until just combined. 
  4. Spread blondie layer into the base of prepared in. 
  5. Pour brownie batter on top and try to spread over blondie layer as evenly as possible.
  6. Top with chopped walnuts and bake for 18-22min until just set. 
  7. Let cool before slicing. 

As with most of my recipes, these are easy to play around with. You may omit the earl grey tea from the blondie layer and choose instead to add in white chocolate chips. You could put in a caramel layer in between the blondie and the brownie. Candied almonds would go really well in this recipe as well or you might even want to throw in some Rolos just for the fun of it.

We don’t always know what life is going to throw at us but I always believe that whatever happens, everything will always turn out well. We just have to have a little faith and trust that rainbows will come after we’ve weathered the storms. And if there’s anything I’ve learnt through baking, it’s that wherever there’s cake, or brondies for that matter, there are always happy smiles! 

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